Celebrate at Katie Mullen’s

Celebrate at Katie Mullen’s
Spend St. Patrick’s Day at this authentic Irish pub
Emma Marshall
Tuesday, March 17, 2009

If the stomach had a heart, it would love the Irish and American cuisine at Katie Mullen’s, the new Irish experience at the east end of the 16th Street Mall under the Sheraton Downtown Denver hotel.
Katie Mullen’s offers authentic Irish food and American cuisine with a twist. Prices range from $4.95 to $29.95.
Paul Maye and Tom Cronin, the owners, operate four bars in Ireland and have been the recipients of numerous Irish Pub of Distinction awards.
All the menu items have a home-cooked attribute, providing a nourishing and comfortable fulfillment in the heart of the stomach. Mullen’s Harp-battered fish and chips cod filets, Guinness and Harp beer batter, tartar sauce, mushy peas and hand-cut chips keep it simple and soulful, with the hint of home.
The bar food, or appetizers, are perfect for the pub-seeking crowd on a budget. The Carrick-on-Shannon pub chips are fresh, hot potato chips served with layers of cheddar and jack cheese, bacon, green onions, corned beef, diced tomato and chipotle sour cream. Cleverly presented and perfect with a beer can sum up that masterpiece.
For dessert, Irish sherry triffle-sponge cake soaked in sherry and Irish whiskey with chivers jelly, custard and whipped cream goes for a waltz on the taste buds with the variety of intense flavors. Try that with a little Bailey’s and coffee and call it a night.
The restaurant provides exceptional service with a smile in a well-executed time frame. You won’t find yourself glancing at your watch and doing that awkward restaurant scope for the disappearing server. Even if you did, the elegant Irish atmosphere and furniture will be sure to grab your attention.
Sit back and watch the live entertainment, guaranteed to make anyone feel partly Irish. Whether it’s authentic bagpipe performances or genuine Irish folk music, the crowd is sure to be pleased. For St. Patrick’s Day, the Irish traditional band Pinch of Snuff will perform twice. Authentic bagpipers, ballad singers and Irish dancers also will perform. Worried about a packed house on St. Paddy’s? Katie Mullen’s can serve more than 700 people at a time!
The nearly 12,000-square-foot restaurant provides four different dining areas with themed experiences, perfect for large groups or small family gatherings. It is considered the largest Irish experience in Denver.
The Craic Fest, which stands for enjoying yourself or having a good time, couldn’t be a more appropriate title for the extended St. Paddy’s celebration at Katie Mullen’s. The experience is as close to Ireland as you can get in Denver.
Katie Mullen’s
Address: 1550 Court Place
Telephone: 303-573-0336
Web: www.katiemullens.com

Denver busts a move

Denver busts a move
Crowds line up for ‘So You Think You Can Dance’ auditions
Emma Marshall
Friday, March 13, 2009
Amanda Igaki, front, and Ashley Rehder, back, practice their hula dancing moves at the “So You Think You Can Dance?” tryouts yesterday at the Colorado Convention Center. Photo by Jesse Dillon.

Busy Downtown experienced a little more movement than usual yesterday as dance-star hopefuls took over the Colorado Convention Center for the season five “So You Think You Can Dance” open casting call. The chosen dancers will move on to take part in a 12-week dance competition to win the title of America’s Favorite Dancer. Last season’s winner, Joshua Allen, received $250,000 and a role in “Step Up 3D.”
The line to audition wrapped around the Convention Center in the chilly morning hours. Doors opened at 8 a.m. but opportunity drew hundreds to wait in line overnight. Ashley Rehder, 23, and Amanda Igaki, 25, didn’t mind the line or the weather.
“We’ve only been here since 4:30 a.m.,” said Rehder. They laughed in unison, dressed in grass skirts and leis like it was no big deal. The two hula dancers had nothing but fun leading up to the casting call.
Driven
Movers and shakers from across the country made their way to the audition by any means necessary. Teneko Penn, 19, and Rayneesha Smith, 18, are two hip-hop dancers from Omaha, Neb. Their eyes shined with relief as they stretched in the final audition room. After 20 accidental charges to Penn’s bank account for plane tickets and dozens of phone calls to banks and relatives to fix the problem in time for the audition, the two were left without plane tickets two days before the audition. When they did eventually get the tickets, their flight was cancelled. So they hit the road at excessive speeds (they were pulled over for speeding once during the drive), and grabbed a flight in Dallas and made it to the Convention Center in time to tryout.
Dancers had to be between the ages 18-30 to audition. For some, this will be the last year to get a shot at being a dancing star. Aj Pascarella, 18, said he wasn’t scared. He shrugged his shoulders, smiled and said he had nothing to lose. The young server traveled from New York with no excess worry-baggage.
Thirty-year-old Clint Folkerts, a dance instructor in Colorado Springs kept his fingers, well probably his legs, crossed during the audition. He will not be able to audition for following seasons due to his age.
Now or never
“This is do or die for me,” said Folkerts. He does hip-hop, ballet, ballroom and break-dancing. He spun around, upside down and to the ground, finishing with a pose. His long, black hair covered his smile. He cleverly moved it out of the way for a picture without breaking the pose.
The show’s production crew helped personalities and emotions come to the surface by instructing the first wave of hopefuls to head to the audition room while screaming and cheering at each of the camera points. In the main registration area, 26-year-old Bree Cooey talked about opportunity. Walking into the audition room she explained the nerves starting to hit.
“I’m a little nervous now. But it’s good. It’s a positive thing because the adrenaline is starting,” said Cooey. The dance instructor from Westminister disappeared into the room full of determined dancers.
The hula girls were freshening up their red lipstick while they waited for further instruction. They talked about their type of dance and their goals with the competition.
“We hope to show what traditional hula is like and get rid of the stereotype. It’s not as easy as people think. It’s so different from other dances,” said Igaki.
“It’s all about bringing hula onto the modern dance table. We’re bringing a different kind of movement,” said Rehder as Igaki applied the finishing touches to her makeup.
The hit FOX reality show was created by Simon Fuller and Nigel Lythgoe and is hosted by Cat Deeley. Two remaining casting calls in Memphis and Seattle will take place during the next two weeks. To find out if any of the above dancers made it, tune into FOX when the fall lineup begins to air.

A bite into the future

A bite into the future
Taste the new wave of dining at Organixx restaurant
Emma Marshall
Monday, March 16, 2009
From left, manager Tom Wilson, owner Luis Erwin Chang and kitchen manager Jason Begin pose with some of the dishes they make at Organixx, a new healthy eatery at 1520 Blake St. Organixx is a low-cost, organic eatery where even the tables, and walls are gr

Bite into the future of quick dining with an array of colorful, organic wonders complete with a creative business concept that stumbles onto a new generation of dining.
With a vision tainted green, Organixx restaurant owner Luis Erwin Chang opened up the low-cost, organic eatery at 1520 Blake St. in LoDo. From the building materials to the daily business operations, Organixx thrives off of sustainable resources and offers fresh, organic ingredients that taste like they are straight from the garden.
“I love the vision. I love what it’s doing for the environment,” said Chang.
He’s one of those people you can “hear” smiling through the phone.
Very green-friendly
Although business could be better, it’s no secret that Chang is onto something. The casual, quick, affordable and organic theme is a combination emerging into the dining world, one recycled chair at a time.
Organixx takes a different approach to breakfast sandwiches with the dilled salmon creation. It’s a breakfast harvest complete with scrambled eggs and wild caught salmon cake, onion and dilled caper cream cheese served warm on a house-made focaccia or brioche roll. With ingredients like that, you’d think it’s expensive. Think again — the dilled salmon for breakfast is only $7.
The generous business owner sacrificed his dollars so customers wouldn’t have to. From decomposable plastic to-go bags to the ingredients people are usually hesitant to purchase, he shelled out the extra cash to create the new era of dining.
Hard-to-cook treats
For the veteran organic fanatics, there are surprising menu items that are expensive to purchase for your own kitchen and even more expensive when it ends up going to waste because some organic treats are hard to master on the stove. Quinoa, that ancient grain that takes a few attempts at preparation, and then a few more to get the seasoning right, is a highlight of perfection. The mound of perfectly cooked grains is served on a bed of spring greens with fresh asparagus spears, hard-boiled eggs, roasted new potatoes and lemon caper vinaigrette. A taste of each ingredient in every bite defeats the personal attempts to prepare the dish at home. Instead, let the expert chef provide the creation close to the same price it would cost to buy at the store.
Open all day
Don’t stop there. Organixx is open for lunch and dinner with a colorful variety of sandwiches, soups and salads priced comfortably below $10. The appetizing ingredients range from grilled mahi mahi, to favorite Italian meats, dressed with bean sprouts or wild mushrooms — all kept cozy on fresh bread.
You can really have a B.L.A.S.T. at Organixx. The cleverly named dinner sandwich has some universal favorites (minus the mayo) for the person who doesn’t want exotic, just plain healthy. Bacon, lettuce, avocado, sprouts and tomato on your choice of bread are a wholesome ending to the day.
The hip light fixtures and bamboo attire decking the dining area creates a zen-like feeling and comfortable dining for any type of person, any time of day.
The small entrance does no justice for the depth of the restaurant. With enough tables for any swarm of lunch crowd, the quick experience allows virtually no wait at half the cost and 10 times the flavor of the surrounding restaurants. Chef Mary Putnam perfected the unique menu and maintains it in the sparkling-clean kitchen with 100 percent organic ingredients and the most environment-friendly sanitation practices possible.
The business concept Chang hopes to accomplish is to create a way to standardize organic guidelines and environment-friendly procedures. He hopes to help other business owners grasp the concept, teaching them new techniques that provide such a natural and healthy restaurant, all around.
“I really believe that if you do good to the environment, it will be good for you. I just want to help other business owners see it and incorporate it into their practices as well,” said Chang.
So, grab a $10 bill and a water cup and have an organic, wholesome meal any day of the week at Organixx.
1520 Blake St, Denver
303-825-1550
Open every day until 8 p.m.
Breakfast served until 11 a.m.

Honoring fighters and fundraisers

Honoring fighters and fundraisers
LLS Midway Reception recognized candidates for Man and Woman of the Year
Emma Marshall
Friday, March 6, 2009
HEROES IN THE FIGHT AGAINST BLOOD CANCER: From left: Kaye Unverzagt, national director of partner development for LLS; “Girl of the Year” Mallory Evans; Nancy Klein, chief marketing and revenue officer for LLS; candidate Brenda Crews Martinez; Chef Daniel

The Rocky Mountain Chapter of the Leukemia and Lymphoma Society held the midway reception for the annual Man and Woman of the Year competition Tuesday Night.
Chef Daniel Young catered the heartwarming event that honored individuals involved in the fight to raise funds for blood cancer research.
Gracious hearts set the beat of the reception at Cry Baby Ranch in Larimer Square. The western boutique converted to a cocktail reception complete with boots and cowboy hats. Every other line was a joke out of the mouth of Ralph Guglielmi, the emcee and 2007 Man of the Year. He lightened up the mood before the story of a survivor made everyone choke back a few tears of joy.
Girl of the Year
Girl of the Year Mallory Evans, 14, is a blood cancer survivor. She was honored at the reception with a horseshoe and a sash to complete her western outfit.
Her eyes brightened as she talked about getting her energy back and getting on with her life after finishing treatment in January.
After 10 months of weekly chemotherapy treatments, she is finally in remission.
“The whole time I just kept telling myself, ‘I gotta get through this,’” said Evans.
Boy of the Year
Boy of the Year, 6-year-old Preston Kilzer, attended in lively spirits in a decked-out western motif. Every time a camera was pointed at him, he made the person behind the camera smile from ear to ear. Looking at him was hard to imagine that he finished five cycles of ABV/COPP chemotherapy over a course of six months.
The Boy and Girl of the Year are examples of the importance of the campaign because they have directly benefited from the money raised by “Man and Woman of the Year” candidates.
“They serve as the inspiration ambassadors for the Man and Woman of the Year fundraising campaign,” said Rebecca Russell, executive director for the Rocky Mountain Chapter of LLS.
The seven individuals running for the title do a campaign-style fundraising mission to collect the most funds. The man and woman that raise the most funds will lasso the local title of Man and Woman of the Year at the Grand Finale Hoedown on March 28 at the Denver Marriott City Center, then move on to compete nationally. The candidates never find out what the competition is bringing in until the grand finale. Seventy-five percent of the campaign’s proceeds fund the fight against blood cancer.
“I don’t care who wins. I just hope we raise a lot of money,” said candidate William P. Buckley about the competition. All the other candidates stood with the same gratitude as the reception applauded the individuals for being halfway through the fundraising campaign.
Enjoying eats made by Young
After the candidates posed for appreciation, the loud country music kicked on and the guests enjoyed the colorful appetizers prepared by candidate and renowned chef Young. Young is the Denver chef who cooked in Washington, D.C., during President Barack Obama’s inauguration.
While he was preparing the food in the back room of Cry Baby Ranch, he talked about the excitement of Inauguration Day and the road trip he took to get there. The memory took him away from cooking for a moment.
His regular position as personal chef to Denver Nuggets forward Carmelo Anthony occupies Young’s time outside of fundraising. He specializes in using nutrition to help enhance his clients’ performance.
He will be using his talents for his main fundraising event this Saturday at LeMay Auto Museum in Lakewood. The event, called “Cuisine for a Cause,” will feature music by Hazel Miller and The Argonauts, as well as an art auction featuring local artists. Young will be providing a variety of cuisines for the cause.
According to Young, running for Man/Woman of the Year is an accomplishment worth fighting for.
“I love doing it because of what it’s doing for the kids and their families. Just to say I participated is a lifetime achievement,” said Young.
Candidates are only at the halfway point in their fundraising efforts, so there is still time to support your favorite candidate.
More Information:
www.manwomanoftheyear.org/rm or contact Andrea Steffes-Tuttle at 303-984-2110

Eating well is a snap

Eating well is a snap
Enjoy the low-cost, back-home flavors of Steve’s Snappin’ Dogs
Emma Marshall
Wednesday, March 4, 2009

For a hot dog so tasty that it snaps when you bite it, Steve’s Snappin’ Dogs at 3525 E. Colfax Ave. is the place to eat.
The family friendly restaurant celebrated three years of operation last month, and will begin this month by opening another location at Infinity Park in Glendale.
The unique menu caters to the taste buds with a variety of specialty hot dogs that taste like back home, and is paired with an atmosphere that creates positive feelings with a lasting effect.
Owner Steve Ballas takes pride in the fact that a family of four can eat at his restaurant for less than $22, including tax.
Specialty dogs are served on a beef and pork blend of what Ballas calls the best hot dog ever made — Thumann’s — which he ships in from New Jersey. The toppings range from New York Onion Sauce to fried red and green peppers. Yes, it snaps when you bite their hot dogs, and the flavors are so intense that it takes focus to chew the whole bite. A smile follows the first bite, and possibly every single one after.
More than just hot dogs
The menu is loaded with other popular childhood favorites as well. The philly-style sandwich with deep fried green beans and a root beer float is a combination of happy memories and tastes that can’t be found anywhere else in Denver. It almost makes you wonder if deep fried green beans could be the next french fry.
The food will bring the customers in, but Ballas knows what it takes to keep them coming back.
“It’s all about family,” said Ballas.
Ballas remembered his best memories from childhood as going to the hot dog stand in New Jersey with his father. He remembered how worry-free everything was at that time, and wanted to provide a place where people can have that in today’s busy world. The importance of family to the restaurant business needs to be a priority, according to Ballas. He said people were surprised with such incredible customer service at a fast-food restaurant.
Activities
A hot dog stand isn’t complete without an annual hot dog eating contest. A good, but not particularly clean, way to have fun is The Chow Down for Charity Hot Dog Eating Contest Finals, which will take place at Steve’s Snappin’ Dogs. Phil Soderborg will defend his title as Denver’s “Top Dog” on July 26th at Steve’s Snappin Dogs.
Ballas also offers a program called Kids Day Out where the participating elementary schools have days where their students can bring a ticket and have proceeds donated to their PTA. Also, when there is a “free day” at any Denver attraction, people can enjoy a free lemonade at Steve’s Snappin’ Dogs.
Ballas and his wife, Linda, have been in the restaurant business for 25 years. It was Linda’s love for Colorado that brought the couple here, and Steve’s passion for a good dog in Denver that made Steve’s Snappin’ Dogs as successful as they are. The new location running concessions for Infinity Park will open March 7th.
“We are very excited to partner up with Glendale. We want families to come to rugby games and enjoy our food. It’s an exciting adventure for Steve’s Snappin’ Dogs to move forward,” said Ballas.
STEVE’ SNAPPIN’ DOGS
Summer Hours
Monday-Thursday: 11 a.m.-9 p.m.
Friday-Saturday: 11 a.m.-9 p.m.
Sunday: 11 a.m.-7 p.m.
Winter Hours
Monday-Saturday: 11 a.m.-9 p.m.
Sunday: 11 a.m.-6 p.m.
Address/phone/Web
3525 E. Colfax Ave.
303-333-SNAP
www.stevessnappindogs.com

Club 404: A Denver staple

Club 404: A Denver staple
Restaurant/bar celebrates life, drinks, business
Emma Marshall
Tuesday, March 10, 2009
A FAMILY AFFAIR — Club 404 owner always insists on being photographed by a picture of his big family, which has hanging behind his bar. Denver Daily News photo by Emma Marshall.

Driving along what seems to be the forgotten part of Broadway Avenue, a martini glass sign screams welcome to Club 404 on the southeast corner at 4th Avenue and Broadway.
The fine dining by day and packed house of Jagermeister lovers at night has enabled 58 years of incredible family service under the operation of 77-year-old owner Jerry Feld since day one.
Some say he’s the one that keeps people coming back. Feld, a modest man, thinks it’s the nice customers and good prices that lure in the crowd.
Celebrations galore
Feld will celebrate his 78th birthday on St. Patrick’s Day, as well as the 58th anniversary of Club 404. It’s the place to be for people who truly love a party on St. Patrick’s Day. The annual celebration packs the house and flows onto the street, complete with free gifts and unbeatable drink and food specials.
“I have been very fortunate to be in business for 58 years,” Feld said. “In life, you’ve got to give a little to get a little. You know, what goes around comes around.”
He explained how he used to have $5 T-bone steaks but his wife won’t let him go that cheap anymore. They compromised on buy one, get one free steak specials.
The lighter crowd during the day can enjoy home-cooked corned beef and cabbage for $4.04, which is the March special, or a variety of two-for-one melt-in-your-mouth steaks. Feld dares anyone to try and find corned beef and cabbage at that price.
Club 404 is also serving Irish stew during the month of March. Drink specials range from $2 beers to $2.50 “you call it” drink specials on Tuesday nights. There’s always a special — just give a quick glance to the blackboard behind the bar or the whiteboard by the kitchen to find your fancy.
Tasty treats
Come early enough for breakfast and enjoy complimentary breakfast pastries and muffins in a basket to go with coffee in a glass beer mug. Follow the pleasant start with a New York strip steak and eggs and finish with a Haagen Daaz ice cream bar to complete the morning.
Even though you might not want lunch, you’ll feel inclined to stay at your table through the hour in complete comfort and satisfaction.
Whether you want to sit and watch the happenings at the bar or be greeted and served with a warm smile from Harriet Feld, Jerry will be around the restaurant waiting to tell someone about his grandchildren. You can’t miss the devoted business owner as he shouts across the restaurant to his wife, or comes up to the table to pull up a chair and get to know you.
Five minutes with Feld and it’s easy to understand how he’s been in business for 58 years. Before getting the original intent of the conversation on the table, Jerry will gladly brag about his four kids and six grandchildren, and finish up by talking about his love for his wife.
If you want to take a picture, he won’t stand in front of the bar sign. He’ll stand next to the family photo that hangs behind the bar to the left of the lively fish tank.
Although he doesn’t work 16 hours a day like he did for the first 40 years in business, he still opens the doors to Club 404 every day. Enjoy breakfast, lunch, dinner and a great time seven days a week at Club 404 and shake hands with the man who has been in business for almost 60 years.
Club 404
ADDRESS: 404 Broadway
PHONE: 303-778-9605

Green-friendly at its roots

Green-friendly at its roots
Restaurant digs down to the root to help environment
Denver Daily News staff report
Monday, February 23, 2009

By EMMA MARSHALL
Special to the Denver Daily News
From the windows to the walls, recycled materials deck the halls of Root Down restaurant at 1600 W. 33rd Ave. in Denver. The 100 percent wind-powered restaurant is made from 70 percent recycled materials and immeasurable creativity.
The little things that make a huge impact on the environment are the admirable considerations owner Justin Cucci made when fostering his idea for the restaurant.
It’s hard to think the fancy bar top originally provided slippery entertainment for ball-rolling bowlers. The floor, once a basketball court, used to be a platform for slam dunks but now provides the ground for slamming high-heels and a classic décor.
“Being ‘green’ is really a creative decision,” said Cucci. “I think there is a great challenge on achieving high design with reused, reclaimed materials, that pushes creativity and collaboration to new heights and has very exciting results. It also allows us to take a new direction in being conscious and appreciative of fruits of the mother earth tree.”
The water from the restaurant is purified using reverse osmosis, preventing the need for bottled water. Also, the restaurant invested in dual flush toilets, which saves up to 70 percent of the water normal toilets use per flush.
In the summer, energy consumption will be cut by opening the five retractable garage doors that came already equipped with the building. The innovative air-conditioning technique will save money and energy while providing an airy atmosphere to enjoy some local flavor.
Root Down offers a menu that changes with the season, since most of the ingredients are purchased locally. The goal is to provide a homegrown flavor that is creative and fresh while decreasing harmful effects on the environment. Ingredients are natural, organic and uncomplicated.
For Denver Restaurant Week, Root Down will participate in offering a multi-course dinner for two for $52.80. Start the first course with an organic soup. Then follow with an exotic salad or even veggie burger sliders, and finish with the pan seared Key West red grouper, Root Down pot pie or grilled harris ranch beef tenderloin for the main course.
If getting local ingredients wasn’t fresh enough for you, wait until the on-site gardens open in the spring. Cucci is proud and excited to feature two herb gardens on the rooftop, which will be the source for the restaurant’s seasonings, providing flavor for the sustainable meat and fish that is served.
From day one back in December 2008, Root Down has been experiencing an overwhelming amount of success. Cucci said there’s been some growing pain, but it’s all positive. He wants to continue to meet customer’s expectations, so another location isn’t in the picture right now.
Root Down
Where: 1600 W. 33rd Ave
Phone: 303-993-4200

A big love for learning

A big love for learning
Man honored for passion, desire for education
Emma Marshall
Friday, February 13, 2009

It takes hope and passion to be a leader in this day and age, and Black History Month reminds and inspires individuals to keep striving for what they want to achieve.
Far Northeast Neighbors, Inc., is a nonprofit organization with diverse members who lay the stepping stones for achievement and seek to “enhance and advocate the quality of life for all residents without regard to race, creed or color.”
The organization is run by leaders who any community would be thankful to have as role models.
Through social, growth and educational values, the organization provides coordination of social events to unite the communities, improve education, and improve and assist plans for the growth of residential and commercial neighborhoods.
John Smith, 76, president of Far Northeast Neighbors, Inc., for the 12th consecutive year, is a retired Denver Public Schools teacher and administrator and is an avid believer that education breeds success.
“Education is vital,” Smith said. “It’s the key to success. It’s a way out. People who are educated are usually successful.”
Smith continued to discuss all the things education can bring, emphasizing the best advice in his opinion is: “Never quit. Never give up. Only through education can there be hope. With faith, hope and love, you cannot fail.”
Far Northeast Neighbors, Inc., is an organization created to unite and strengthen the northeast communities by welcoming diversity and promoting success through education. Montbello, Parkfield, Gateway, Singletree, Green Valley Ranch and Denver International Airport are represented by the nonprofit organization.
The organization provides scholarships to high schools in these areas each year for outstanding achievement.
Far Northeast Neighbors, Inc., is proud to have Hap Legg, 32, on the board of directors. Currently vice president at Firstbank of Aurora, his education roots started in northern Aurora, where he graduated fourth in his class at Hinkley High School in 1994. Then he received a BSBA with a major in finance from the University of Colorado at Denver.
He also serves as chairman for the Far North East Business Association, vice chairman for the Foundation for Educational Excellence, vice chairman for Court Appointed Special Advocates, and is a single father of three girls, ages 4, 8 and 10.
Legg was honored at an award program set up in honor of Dr. Martin Luther King Jr., which awards exemplary individuals who exude passion and desire for education. The University of Phoenix recently awarded him a $10,000 scholarship, which he said he would use to enroll in the master’s education program in administration and supervision.
Legg’s foundation of success is built upon education, and his appreciation for communities working together helps fuel his desire to be an inspiration to others.
Legg hopes to encourage those who have a dream to never give up.
Smith appreciates the contributions Legg has made to the community and was delighted to hear about his pursuit of a master’s degree.
“Ever since he came he was constantly going,” Smith said. “He is modest about his success, young and a hard-working fellow. I see great things for him.”

A company growing now?

A company growing now?
Spinnaker, which provides supply chain consulting services, is booming
Emma Marshall
Tuesday, March 3, 2009

Spinnaker Management Group LLC, a Denver-based company that provides supply chain consulting services, is experiencing rapid growth and record revenues.
Immense success in the last year has tripled Spinnaker’s Denver workforce, doubled its office space and added 70 new clients. A new corporate location opening in Cherry Creek will open the possibilities for more growth, and a comfortable space to keep current clients satisfied.
“Because we help corporations save money and improve operations, we anticipated that Spinnaker would grow during tough economic times,” said Matt Stava, co-founder and managing principal of Spinnaker.
He said the value in Spinnaker’s services is keeping it from feeling the effects of the poor economy.
Founded in 2002
Spinnaker was founded in 2002, with the goal of offering a variety of services to businesses, while growing into a long-lasting, steady, healthy company, according to Stava. Spinnaker now serves over 85 large corporations, globally, with a variety of solutions in supply chain services. The retention rate for customers is constantly above 80 percent, according to Stava.
Now with more than 100 employees, and up to 60 more anticipated this year, Spinnaker has gained national recognition. A recent milestone for Spinnaker was recognition on the Inc. 500 list for the nation’s fastest-growing private companies in December 2008. The Denver Business Journal has highlighted the company for three years in a row for its triple-digit revenue growth in the list for the top 100 fastest-growing private companies in Denver.
A huge role in driving the growth is Spinnaker’s newest business line, application support for the JD Edwards supply chain software. More than 70 JD Edwards customers have chosen Spinnaker for their third party application support since September 2008.
“I can’t believe we started something with two people.,” Stava said. “When you realize, ‘We’ve hit what we dreamed,’ it turns into, ‘Well, what else do we want, and what does it take to get it?’”
Flourishing during recession
The recession has little impact on Spinnaker as more companies are looking to streamline their operations, maximize efficiency, and achieve cost-savings in their applications support. Spinnaker provides the solutions, priding increasing levels of honesty, integrity and client focus with every effort. Stava reminds clients that there is a face behind the business, and spends a majority of his day contacting customers and planning trips to visit them.
Stava understands the hard-working principle of persistence and dealing with change, and anticipates continued growth for Spinnaker, locally and globally.
Headquartered in Denver, Spinnaker offices are also located in Boston, Singapore, and London. For more information, visit www.spinnakermgmt.com.

Escape Your Stress at Elixir

Escape your stress at Elixir
Emma Marshall
Monday, March 2, 2009

Step out of the office and into serenity at Elixir Mind and Body Massage, 1518A S. Wazee St. in LoDo.
With affordable prices for luxurious massage services, the unique studio is providing instant relief to the stress of the busy city.
At the north end of the 16th Street Mall, a calm sidewalk instantly feels like an escape from busy downtown. Elixir is just a few steps west of the mall on Wazee Street, but the services could make you feel like you are worlds away.
“With the turmoil of the economy, regular massage is needed by people now more than ever before,” said Sandy Stroehmann, owner of Elixir. “Anxiety, insomnia and stress are killers. People are looking for ways to relieve that stress in a healthy way. Massage is a non-invasive, drug-free way to release endorphins, the body’s natural pain and stress reliever.”
Walking in the aromatic room with soothing music lightly sounding in the background, you take a deep breath of a relaxing, scented vapor, then you are instantly greeted with a smile and a soft hello. Everything feels better already.
Start the experience by choosing a personalized elixir tonic with a purpose, and sit down with a warm neck wrap as you enjoy a soothing drink and begin to de-stress.
“We really believe that this is their time and want to do what we can to make it special and comfortable, as well as meet their needs,” said Ketty Rugh. Rugh is one of the first to greet customers at the front desk.
Regardless of the massage you choose, the therapist will take a few minutes to tailor the massage to specific areas of concern, and help each customer get the most out of the experience.
Elixir offers chair massages for quick relief, but also offers sessions longer than two hours. Pregnant women are also welcome at Elixir, and highly encouraged to try the exclusive skin products along with the prenatal massage services.
The services do sell themselves, but it doesn’t hurt to add some discounts to relieve the money worries. Members can receive weekly and monthly specials, but new customers receive discounts and promotions as well.
Customers can be served on a walk-in basis depending on the schedule, but appointments are encouraged.
Additional Information:
ADDRESS: 1518A Wazee St.
PHONE: 303-571-4455
WEB: Elixirinlodo.com